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Calculating Baker’s Percentages (Key)

Calculate the baker’s percentage for each of the following recipes.

Formula: weight of ingredient X 100% = % of ingredient

weight of flour

1. Baking Powder Biscuits – 50 servings

Ingredient Weight Baker’s Percentage

Enriched all-purpose flour 3 lbs. (48 oz.) 100%

Instant non-fat dry milk 3 oz. 6.25%
Baking powder 2 ¾ oz. 5.72%
Salt ½ oz. 0.10%
Shortening 11 ½ oz. 23.95%
Water, cold 30 oz. 62.5%
http://www.nfsmi.org/USDA_recipes/school_recipes/B-04.pdf

2. Brownies – 50 servings
Ingredient Weight Baker’s Percentage

Shortening 9 oz. 60%

Sugar 1 lb. 10 oz. (26 oz.) 173%
Salt ½ oz. 0.33%
Vanilla ½ oz. 0.33%
Fresh large eggs 12 oz. 80%
Enriched all-purpose flour 15 oz. 100%
Cocoa 6 oz. 40%
Baking powder ½ oz. 0.33%
Chopped walnuts
4 ¼ oz. 28.33%
(optional)
http://www.nfsmi.org/USDA_recipes/school_recipes/C-04.pdf

Math + Science = Quality Food

Copyright © Texas Education Agency, 2015. All rights reserved.
Name________________________________Period__________________________Date____________

Calculating Baker’s Percentages (Key)

Calculate the baker’s percentage for each of the following recipes.

Formula: weight of ingredient X 100% = % of ingredient

weight of flour

3. Italian Bread – 50 servings

Ingredient Weight Baker’s Percentage

Active dry yeast 1 oz. 1.67%

Water, warm (110°F) 8 oz. 13.33%
Enriched all-purpose flour 3 lb. 12 oz. (60 oz.) 100 %
Instant non-fat dry milk 3 oz. 5%
Sugar 2 oz. 3.33%
Salt 2 oz. 3.33%
Water (70-75°F) 24 oz. 40%
Shortening 2 oz. 3.33%
http://www.nfsmi.org/USDA_recipes/school_recipes/B-11.pdf

4. Pancakes – 100 servings

Ingredient Weight Baker’s Percentage

Enriched all-purpose flour 4 lb. (64 oz.) 100%

Baking powder 3 ¼ oz. 5.08%
Salt ½ oz. 0.83%
Non-fat dry milk 5 oz. 7.81%
Sugar 4 ½ oz. 7.03%
Fresh large eggs 1 lb. 12 oz. (28 oz.) 43.75%
Water 84 oz. 131.25%
Vegetable oil 16 oz. 25%
http://www.nfsmi.org/USDA_recipes/school_recipes/B-13.pdf

Math + Science = Quality Food

Copyright © Texas Education Agency, 2015. All rights reserved.
Name________________________________Period__________________________Date____________

Calculating Baker’s Percentages (Key)

Calculate the baker’s percentage for each of the following recipes.

Formula: weight of ingredient X 100% = % of ingredient

weight of flour

5. Yellow Cake – 100 servings

Ingredient Weight Baker’s Percentage

Enriched all-purpose flour 3 lb. 12 oz. (60 oz.) 100%

Sugar 3 lb. 14 oz. (62 oz.) 103.3%
Instant nonfat dry milk 5 oz. 8.33%
Baking powder 3 ½ oz. 5.83%
Salt ½ oz. 0.83%
Fresh large eggs 2 lb. (32 oz.) 53.33%
Vanilla 1 oz. 1.67%
Water 48 oz. 80%
Shortening 1 lb. 10 oz. (26 oz.) 43.33%
http://www.nfsmi.org/USDA_recipes/school_recipes/C-20.pdf

Locate any recipe and calculate the baker’s percentage.

6.

Ingredient Weight Baker’s Percentage

Math + Science = Quality Food

Copyright © Texas Education Agency, 2015. All rights reserved.